Orecchiette with Corn, Zucchini and Pesto

​The other week I made a batch of pesto (get the recipe here) with the last basil plants from my garden, and really got into the “screw you winter, summer’s not quite over yet” mood. Then a couple of days later, I made this pasta to really stick it to the man.

And now this week, people are wearing sweaters. But hey, at least I have the memory of this pasta and one last taste of summer before we jump into soup and roast season (which I don’t hate).

This pasta is so easy and colorful – it’s bursting with zucchini, corn, pancetta and, of course, bright green basil pesto. Even Lee, a bonafide meat-eater, loved it with it’s tiny little specks of salty pancetta. He couldn’t wait to have leftovers for lunch the next day. And I cannot wait to make it again so I can keep all the leftovers for myself this time.